Method

Preheat the oven to 200°C (400ºF, gas mark 6). Sift the flour and baking powder into a bowl then rub in the butter until the mixture resembles fine breadcrumbs.

Stir in the sugar, orange zest, strawberries and sultanas and mix well. Gently stir in the milk with a rounded knife until the mixture is soft dough and comes together in a ball.

Gently knead on a lightly floured surface to remove any cracks. Roll out to 2cm (¾”) thickness, then use a 6cm (2½”) pastry cutter to cut into rounds.

Place on a baking tray, spacing the rouns a little bit apart and brush the tops with milk. Cook for 10-12 mins until risen and golden brown then transfer to a cooling rack. They’re delicious served warm or cold and spread with butter.

Top tip for making Strawberry and orange scones

Cook's tip: Handle the dough as little as possible otherwise it will become tough. Dip the cutter in a little flour to stop the dough sticking. Any remaining scones can be stored in an airtight container for 2-3 days or frozen for up to a month - just reheat in the oven.